Best 10 Poached Salmon With Curried Yogurt Sauce Recipes

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Indulge in a culinary journey with our poached salmon, a classic dish elevated with a luscious curried yogurt sauce. This delectable creation combines the delicate flavors of salmon with a symphony of aromatic spices. Dive into the depths of this culinary masterpiece, where the tender flesh of the salmon harmonizes perfectly with the creamy, tangy sauce.

Alongside this star dish, embark on a culinary adventure with our collection of delectable accompaniments. Discover the vibrant flavors of curried yogurt sauce, a delightful symphony of spices and tangy yogurt, perfect for enhancing the delicate taste of salmon.

For a refreshing twist, explore the Cucumber-Dill Sauce, an invigorating blend of crisp cucumbers, fresh dill, and tangy yogurt, designed to complement the richness of the salmon.

If you seek a touch of warmth, embrace the Spicy Tomato Sauce, a fiery concoction of ripe tomatoes, aromatic spices, and a hint of chili, adding a zesty kick to your meal.

Enhance your culinary experience with our selection of side dishes, including the classic Steamed Broccoli, a simple yet nutritious addition to balance the richness of the salmon.

Indulge in the earthy flavors of Roasted Potatoes, perfectly browned and seasoned to complement the delicate taste of the fish.

For a vibrant splash of color, embrace the refreshing Cucumber Salad, a medley of crisp cucumbers, tangy red onions, and a zesty dressing.

For a touch of elegance, explore the sophisticated flavor of Asparagus with Lemon Butter Sauce, where tender asparagus spears are enveloped in a luscious lemon butter sauce.

These recipes offer a culinary journey through a symphony of flavors, textures, and aromas, elevating the poached salmon to a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON WITH YOGURT-CURRY SAUCE



Salmon With Yogurt-Curry Sauce image

With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything. Here I cook it with a yogurt sauce that contains just chopped cucumber and spices. If you use farmed salmon and a nonstick skillet, you won't even need to add any fat. That's because farmed salmon is so high in fat (fattier than wild salmon, and it's the beneficial omega-3 type, too) that it's difficult to overcook. This is not to say you can put it on the stove and walk away, but that precision is a goal rather than a necessity. Even if you like your fish cooked through, the result will be a piece of meat that still has a fair amount of moisture in it.

Provided by Mark Bittman

Categories     dinner, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups plain yogurt
1 small cucumber, peeled
Salt and pepper
10 cardamom pods, remove seeds and discard hulls
1 3-inch cinnamon stick
1 teaspoon cloves
1/2 teaspoon nutmeg pieces (smack a whole nutmeg with a hammer)
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon black peppercorns
2 tablespoons neutral oil, like corn or grapeseed, if necessary
4 6-ounce salmon fillets
Lime wedges

Steps:

  • If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
  • If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
  • Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
  • After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 746 milligrams, Sugar 5 grams, TransFat 0 grams

EASY POACHED SALMON



Easy Poached Salmon image

In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 10

6 cups water
1 medium onion, chopped
2 celery ribs, chopped
4 sprigs fresh parsley
1/2 cup dry white wine
1 tablespoon soy sauce
8 whole peppercorns
1 bay leaf
1 salmon fillet (3 pounds)
Lemon slices and fresh dill

Steps:

  • In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

POACHED SALMON II



Poached Salmon II image

This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.

Provided by lor

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

Steps:

  • Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
  • Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
  • Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g

PAN-FRIED SALMON IN CURRY CREAM SAUCE



Pan-Fried Salmon in Curry Cream Sauce image

This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.

Provided by heidi_k

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 2

Number Of Ingredients 6

½ cup heavy whipping cream
1 teaspoon mild curry powder
1 teaspoon lemon juice
2 pinches ground ginger
2 (4 ounce) salmon fillets
salt and freshly ground black pepper to taste

Steps:

  • Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 3.2 g, Cholesterol 130.2 mg, Fat 26 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 14.7 g, Sodium 152.3 mg, Sugar 0.2 g

POACHED SALMON WITH RAITA



Poached Salmon with Raita image

The yogurt sauce is an excellent complement to the poached fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 5

6 cups water
4 skinless salmon fillets (4 ounces each)
1/2 cucumber
2/3 cup plain yogurt
2 tablespoons olive oil, plus more for drizzling

Steps:

  • In a large skillet, bring water to a low simmer. Add salmon fillets and simmer until opaque throughout, about 5 minutes. Peel, seed, and thinly slice cucumber, then stir in yogurt and olive oil. Season and serve alongside salmon; drizzle with additional oil, if desired.

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE



Quick Poached Salmon with Dill Mustard Sauce image

This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.

Provided by Karena

Categories     Seafood     Fish     Salmon

Time 30m

Yield 4

Number Of Ingredients 9

½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

Steps:

  • In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
  • In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g

CRISPY-SKIN SALMON WITH CURRIED YOGURT SAUCE



Crispy-Skin Salmon with Curried Yogurt Sauce image

Nailing perfectly crispy skin on salmon is easier than you think. The secret is prepping the fish before cooking it. Scraping the residual moisture will guarantee a crisp skin. You can also scrape it a few hours or days before cooking.

Provided by Jet Tila

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 12

Two 6-ounce salmon fillets, skin on, scales and pin bones removed
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup whole-milk Greek yogurt
1/2 cup chopped fresh cilantro
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon garam masala
1/2 teaspoon curry powder
Kosher salt and freshly ground pepper

Steps:

  • For the salmon: Pat the fillets dry with paper towels. With the sharp edge of a knife, scrape the skin back and forth the length of a fillet over and over with light pressure. You will see moisture build up on your knife edge; wipe it away. Continue for about 1 minute, until there's almost nothing to wipe away. Cut a few 2- to 3-inch slits across the middle of the salmon skin. Repeat with the remaining fillet.
  • Season the salmon with salt and pepper on both sides. Drizzle with the oil and set aside until ready to cook.
  • For the yogurt sauce: Combine the yogurt, cilantro, lemon zest and juice, oil, garlic, garam masala and curry powder in a small bowl. Mix with a fork until well combined. Season with salt and pepper to taste. Set aside.
  • Heat a 9- to 11-inch cast-iron skillet over medium-high heat for 3 to 4 minutes. There is no need to oil the pan, because you oiled the fish. Add the fillets skin-side down, laying them away from you. Cook for about 3 minutes, or until golden brown. Shake the pan until the salmon releases from the bottom of the pan by itself.
  • Carefully turn the salmon over and reduce the heat to medium-low so the flesh side cooks more slowly. Cook until a thin-bladed knife inserted into the flesh meets with just a little resistance or an instant-read thermometer inserted into the thickest part of a fillet registers 125 degrees F, 2 to 3 minutes (thinner pieces will be done quicker than the thicker ones).
  • Serve the fillets topped with some of the yogurt sauce.

POACHED SALMON WITH CUCUMBER SAUCE



Poached Salmon with Cucumber Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

1 pound cucumber, peeled and seeded
1 tablespoon white wine vinegar
1 teaspoon salt
1 small onion, grated
1 cup sour cream
3 tablespoons lemon juice
1 tablespoon sugar
3 tablespoons snipped fresh dill, plus extra for garnish
Salt and pepper
4 6- to 8-ounces salmon fillets, 1/2-inch thick
1 quart water
2 teaspoons salt
3 tablespoons wine vinegar

Steps:

  • Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
  • Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
  • Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.

POACHED SALMON WITH LEMON DILL YOGURT SAUCE



Poached Salmon With Lemon Dill Yogurt Sauce image

Make and share this Poached Salmon With Lemon Dill Yogurt Sauce recipe from Food.com.

Provided by Ambervim

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup white wine (use nonfat chicken broth if you prefer)
1 1/2 cups water
1 small lemon, sliced
2 sprigs fresh dill
6 -10 peppercorns
salmon, skin removed
1 small pot plain nonfat Greek yogurt (5-6 ounces)
2 tablespoons lemon juice
1 tablespoon finely chopped fresh dill
1 tablespoon Dijon mustard

Steps:

  • Heat wine, water, lemon, dill and peppercorns on medium heat in a sauté pan until close to boiling.
  • Reduce heat to a bare simmer. Using a spatula, place salmon fillets in liquid a single layer. Cover and simmer for 10 minutes, or until fish flake easily with a fork.
  • Chill salmon in the refrigerator. While salmon is chilling, combine yogurt, lemon juice, mustard and dill in a small bowl.
  • Serve salmon with sauce.

Nutrition Facts : Calories 165.2, Fat 7.5, SaturatedFat 0.5, Sodium 2124.8, Carbohydrate 12.3, Fiber 6.4, Sugar 2.4, Protein 8.3

POACHED SALMON WITH DILL-YOGURT SAUCE



Poached Salmon With Dill-Yogurt Sauce image

This 30 minute meal is easily prepared. Do not remove the skin before poaching or the fish might fall apart during the cooking process. The vegetables in the pot can be served alongside the fish or discarded. Buttered egg noodles with a little chopped parsley are good, on the side. And, as I suggest with all my recipes which call for wine, use a good, drinkable wine.

Provided by GREG IN SAN DIEGO

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 carrots, chopped
1 small onion, chopped
1 1/2 cups dry white wine
4 sprigs fresh dill
1 tablespoon fresh dill, chopped
1 lemon, sliced
salt
6 cups water
1/2 cup plain yogurt
1 tablespoon drained capers, chopped
1 tablespoon lemon juice
pepper
1 1/2 lbs skin-on salmon fillets (4)

Steps:

  • Bring carrots, onion, wine, dill sprigs, lemon slices, 2 teaspoons salt and water to boil in Dutch oven over high heat.
  • Reduce heat to low and simmer, covered, for 15 minutes.
  • Meanwhile, combine yogurt, capers, lemon juice, chopped dill and salt and pepper to taste in bowl.
  • Add salmon to pot, cove and simmer gently until fish is opaque and flakes easily at thickest part, 8 to 10 minutes.
  • Using slotted spatula, carefully transfer salmon to serving platter.
  • Serve with dill-yogurt sauce.

Nutrition Facts : Calories 316.6, Fat 7.1, SaturatedFat 1.6, Cholesterol 92.7, Sodium 226.2, Carbohydrate 11.8, Fiber 2.5, Sugar 4.5, Protein 36

Tips:

  • Try to use wild-caught salmon for a more flavorful and sustainable option.
  • Make sure the salmon is fully thawed before cooking to ensure even cooking.
  • Don't overcrowd the pan when poaching the salmon. This can prevent even cooking and cause the salmon to break up.
  • Use a gentle simmer when poaching the salmon to prevent it from overcooking and becoming dry.
  • Let the salmon cool slightly before serving to allow the flavors to meld.
  • Serve the poached salmon with a variety of sides, such as steamed vegetables, roasted potatoes, or a fresh salad.

Conclusion:

Poached salmon with curried yogurt sauce is a delicious and healthy meal that is perfect for any occasion. The salmon is cooked gently in a flavorful poaching liquid, resulting in a tender and juicy texture. The curried yogurt sauce adds a rich and creamy flavor to the salmon, making it a perfect complement to the delicate fish. This dish is also relatively easy to make, making it a great option for busy weeknights. Give this recipe a try and enjoy a delicious and nutritious meal that the whole family will love.

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